Chef Vivian Howard uses olive oil and grated Parmesan cheese to enrich her lush broccoli soup. A drizzle of raisin puree adds lovely, sweet tang.
Slideshow: More Vegetable Soup Recipes
1/3 cup pine nuts
2 tablespoons unsalted butter
3 garlic cloves, crushed
1 leek, split lengthwise and thinly sliced crosswise
1/4 teaspoon crushed red pepper
6 cups chicken stock or low-sodium broth
One 1-pound head of broccoli, florets and stem coarsely chopped
2 small shallots, finely chopped
1/2 cup apple cider
1/4 cup apple cider vinegar
1/3 cup raisins
2 tablespoons cream cheese, softened
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup extra-virgin olive oil
How to Make It
Preheat the oven to 350°. Spread the pine nuts in a pie plate and toast for about 8 minutes, until golden brown.
In a saucepan, melt 1 tablespoon of the butter. Add the garlic, leek, crushed red pepper and 2 teaspoons of salt and cook over moderate heat until the leek begins to soften, about 5 minutes. Add the stock and broccoli and bring to a boil over high heat. Reduce the heat to a simmer and cook until the broccoli is tender and the soup is slightly reduced, about 20 minutes.
Meanwhile, heat the remaining 1 tablespoon of butter in a small saucepan. Add the shallots and cook over moderate heat until softened, about 5 minutes. Pour in the cider and vinegar and bring to a boil over high heat. Stir in the raisins and 1/2 teaspoon of salt. Remove from the heat and let stand for 10 minutes. Pour the raisins and their liquid into a blender. Add the cream cheese and blend to a smooth sauce. Pour into a small bowl.
In a blender, working in batches, puree the soup with the Parmigiano-Reggiano and olive oil. Season with pepper. Ladle the soup into shallow serving bowls, drizzle with some of the raisin sauce and sprinkle with the pine nuts. Serve immediately.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.